Dietary oxidized lipids
Author:
Publisher
Elsevier
Reference186 articles.
1. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion;Abdalla;Food Chemistry,1999
2. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef;Ahn;Radiation Physics and Chemistry,2004
3. Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties;Alejandre;Meat Science,2019
4. Lipid oxidation in meat: Mechanisms and protective factors—A review;Amaral;Food Science and Technology,2018
5. Lipid hydroperoxide-induced and hemoglobin-enhanced oxidative damage to colon cancer cells;Angeli;Free Radical Biology and Medicine,2011
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